Quenelles of Rabbit.— Cut the meat
from a boiled rabbit, and carefully remove
every particle of skin and sinew. Pound it till
smooth, and press it through a sieve. Put a
calf's udder into a stewpan'with as much cold
water as will cover it. Let it boil gently, and
when it is done enough, take it out and let it
cool. Trim away the upper parts, cut it up small,
pound it in a mortar, and then press it through
a sieve. Chop up six small mushrooms, and
put them into a stewpan, with a piece of butter
the size of an egg, the peel of a quarter of a
thinly-sliced lemon, a chopped shallot, a pinch
of powdered thyme, a tea-spoonful of chop]oed
parsley, and a little pepper and salt. Steam
these ingredients over a gentle fire for ten
minutes. Soak the ci'umb of two French rolls
in milk. When quite soft, put them into a
napkin, and squeeze the moisture from them.
Put them into the stc^v[^an with the seasoning,
add a table-spoonful of white sauce, and beat
the mixture over a gentle fire until it is quite
dry and leaves the saucepan with the spoon.
Take it from the fire, and mix with it the yolk
of an egg. Put the panada, the calf's udder
that has passed through the sieve, and the
pounded meat into a cool place, and leave them
for an hour. To make the quenelles, take an
equal quantity (not weight) of each of the three,
pound together with a whole egg, and press
the mixture through a sieve. Poach a little
piece in boiling water, and if it is properly
seasoned, firm, and light, mould the quenelles.
Poach them in boiling water, servo on a hot
dish, pouring over them good white sauce
flavoured with mushrooms. Poach the quenelles
till they are firm, wliich will be in from three
to twelve minutes, according to size. Probable
cost of rabbit, 7d. to lOd. i)er pound.
Quenelles, Bagout of.— Take half a
pound of any kind of dressed meat, game, or
poultrj'. Cut it small, and pound it in a mortar.
l>Iix with it its weight in bread-crumbs,
and add a salt-spoonful of chopped parslej', a
salt-spoonful of thin lemon-rLad, cut very small,
half an anchovy, boned and pounded, a little
salt✪ Quenelles of Rabbit, pepper, and grated nutmeg, and half a
clove of garlic, if liked. Pound these in-
gTcdicnts thorougUy. J\ILx them up -ndth an
ounce of clarified butter, and when cool, bind
the mixture together with the yolk of an ogg.
Make it into balls the size of a walnut; fry
these in hot fat, drain them, put them on
a hot dish, and pour over them a rich brown
gravy. If liked, the quenelles may be poached
in boiling water instead of being fried in fat,
and white sauce, in which a few mushrooms
have been boiled, can be pom-ed on. The
juice of a lemon should be squeezed over
before the sauce is poured upon them. Time
to poach or fry the quenelles, five to ten minutes,
or until they are firm. Probable cost, exclusive
of the gravy, Is. Sufficient for a small dish. •
Quince. — The common quince is a hard
and austere fruit ; when stewed with sugar,
however, it becomes uncommonly pleasant, and
in this way is often eaten alone, and often to
impai-t a flavour to apple pies. It is also much
used to make a preserve known as Quince
THE QUINCE
Page 1420 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Quenelles of Rabbit.— Cut the meat from a boiled rabbit, and carefully remove every particle of skin and sinew. Pound it till smooth, and press it through a sieve. Put a calf's udder into a stewpan'with as much cold water as will cover it. Let it boil gently, and when it is done enough, take it out and let it cool. Trim away the upper parts, cut it up small, pound it in a mortar, and then press it through a sieve. Chop up six small mushrooms, and put them into a stewpan, with a piece of butter the size of an egg, the peel of a quarter of a thinly-sliced lemon, a chopped shallot, a pinch of powdered thyme, a tea-spoonful of chop]oed parsley, and a little pepper and salt. Steam these ingredients over a gentle fire for ten minutes. Soak the crumb of two French rolls in milk. When quite soft, put them into a napkin, and squeeze the moisture from them. Put them into the stewpan with the seasoning, add a table-spoonful of white sauce, and beat the mixture over a gentle fire until it is quite dry and leaves the saucepan with the spoon. Take it from the fire, and mix with it the yolk of an egg. Put the panada, the calf's udder that has passed through the sieve, and the pounded meat into a cool place, and leave them for an hour. To make the quenelles, take an equal quantity (not weight) of each of the three, pound together with a whole egg, and press the mixture through a sieve. Poach a little piece in boiling water, and if it is properly seasoned, firm, and light, mould the quenelles. Poach them in boiling water, servo on a hot dish, pouring over them good white sauce
flavoured with mushrooms. Poach the quenelles till they are firm, wliich will be in from three to twelve minutes, according to size. Probable cost of rabbit, 7d. to lOd. per pound.
Quenelles, Ragout of.— Take half a
pound of any kind of dressed meat, game, or poultrj'. Cut it small, and pound it in a mortar. Mix with it its weight in bread-crumbs, and add a salt-spoonful of chopped parslej', a salt-spoonful of thin lemon-rind, cut very small, half an anchovy, boned and pounded, a little salt, pepper, and grated nutmeg, and half a clove of garlic, if liked. Pound these ingredients thoroughly. Mix them up -ndth an ounce of clarified butter, and when cool, bind the mixture together with the yolk of an ogg. Make it into balls the size of a walnut; fry these in hot fat, drain them, put them on a hot dish, and pour over them a rich brown gravy. If liked, the quenelles may be poached in boiling water instead of being fried in fat, and white sauce, in which a few mushrooms have been boiled, can be poured on. The juice of a lemon should be squeezed over before the sauce is poured upon them. Time to poach or fry the quenelles, five to ten minutes, or until they are firm. Probable cost, exclusive of the gravy, Is. Sufficient for a small dish. •
Quince. — The common quince is a hard and austere fruit ; when stewed with sugar, however, it becomes uncommonly pleasant, and in this way is often eaten alone, and often to impart a flavour to apple pies. It is also much used to make a preserve known as Quince
THE QUINCE
Records on this page
Quenelles of RabbitQuenelles, Bagout of